Restaurant Notes & Quotes: From Fried Chicken to Bouillabaisse

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As we ramp up to spring celebrations, such as Fiesta San Antonio and Culinaria, San Antonio-area restaurants and eateries are dishing up everything from cooking classes to a crawfish party.

Dough to be on Food Network April 9

Guy Fieri will be showcasing Dough Pizzeria Napoletana, the popular San Antonio pizzeria at 9 p.m. April 9 on the Food Network. Part of the attraction of the Diners, Drive-ins and Dives host to the restaurant was the homemade burrata cheese bar.  Doug Horn and his wife, Lori, own the restaurant, at 6989 Blanco Road.

Want Earl Abel’s fried chicken now?

Photo courtesy Earl Abel's

Earl Abel’s introduces a new website that is “customer friendly and convenient,” says owner Roger Arias.  Customers can go to, select entrees, sides, desserts and more from the menu, indicate when it should be ready for pick up, pay online, then drive up to get their order.

“We are aware of how today’s busy lifestyle can lead to unhealthy eating habits and we want to make it easy for families to enjoy a nutritious meal in the comfort of their own homes,” says owner Roger Arias.

Right now, and for a limited time, orders placed online are discounted 10 percent.

Earl Abel’s is at 1201 Austin Highway in the Terrell Plaza Shopping Center. Kids eat free from 5-8 p.m., Monday-Thursday and all day on Tuesday. Visit the website above for more information.

Godai Sushi Bistro closed for remodeling

The restaurant at The Ridge on Loop 1604 is closed for remodeling, according to a Facebook post. The original at 11203 West Ave. is still open if you’re looking for some of the best sushi in town.

Bouillabaisse and more at Brasserie Pavil

A couple of items from Brasserie Pavil, 1818 N. Loop 1604 W.:

  • Prix-fixe lunches: Brasserie Pavil is celebrating Red, White and Brut Restaurant Week through Sunday. The brasserie is offering a special prix-fixe lunch menu for $17.95 per person, which includes a soup, main entrée and dessert course, as well as a glass of French wine.  The prix-fixe menu will rotate on a daily basis with a sampling of dishes including Chicken Chowder with Walnut Pesto, Roasted Root Vegetable Soup, Seafood Risotto with Asparagus, Lemon Zest and Red Pepper and a Pear Tart.  Complimentary wine choices include red, white and sparkling, while additional glasses of wine are available for $6 per glass.  For more information call 210-479-5000.
  • Bouillabaisse by Bajeux: Expand your French culinary knowledge through a “Bouillabaisse by Bajeux” cooking course hosted by Executive Chef Rene Bajeux.  The gathering will include a how-to session on preparing this traditional Provençal stew and with a tasting for guests.  Bajeux will also discuss the history of French pâtés, and then conclude the evening with a complimentary glass of signature Veuve Clicquot champagne and a sampling of fine cheeses.  Session begins at 6 p.m. at Brasserie Pavil and tickets are available for $22 per person. For more information call 210-479-5000.

Get ready for a crawfish boil in Waring.

Crawfish Funk in Waring

The party is scheduled for April 9 in Waring at the Waring General Store.  The crawfish boil costs $10, or $5 for the Crawfish Étouffée and $2.50 for beer. Kids 10 and under get in free. Entry is $5 and music will be by Ponty Bones and the Squeezetones, Greg Forest, and Brian Strange and the Strange Brothers.  The Waring General Store is at 544 Waring-Welfare Road. Take the exit of I-10 West before the Comfort exit. For more information call 830-995-4377.

Reservations at Il Sogno

Il Sogno at the Pearl Brewery, 200 E. Grayston St., is now accepting reservations. If you’ve waited long for a table, you know what a relief that can be. Call 210-223-3900.

Chef Andrew Weissman is now in charge of the kitchen at the Italian restaurant. But he hasn’t stopped working on other projects. The Luxury Trailer Park is still due to arrive this spring. And he’s also joined the Twitter scene. Follow him @AWRestGroup and receive news on upcoming events, wine tastings and other foodie activities.

John Griffin contributed to this report.

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